Here is another low fructose , highly nutritious recipe inspired by Sarah Wilson (http://www.sarahwilson.com.au/).
Although there are may recipe variations for these available on the net, in paleo, raw, vegan circles.
Chia seeds contain omega 3 fatty acids, fiber, protein, calcium and other nutrients.
I saw Sarah make these with Justine on “Everyday Gourmet'(http://www.everydaygourmet.tv/recipes/696-cashewy-chia-puddings) on channel ten, and since I have started watching my sugar intake decided to give them ago.
I use lite coconut milk in mine because I’m not a fan of other dairy milk alternatives. However, Sarah makes her own cashew milk, and you can use any other nut milks, soy or dairy if you wish.
Really, you can use any flavorings, fruit, nuts etc you wish, to suit your style of eating. You may wish to alter the milk to seed ratio to vary the consistency.
This version uses low fructose berries, and I top with some nuts and a little shredded coconut.
A higher fructose, but more dessert like version that I have made, is adding half a fresh add before refrigerating and topping with half a banana when eating.
They do need to be chilled overnight to achieve a pudding consistency, and they last well for a few days in the fridge.
I generally eat them for breakfast, and sometimes as a snack.
Jars make the best containers, as they are easy to seal and shake when making them.
Ingredients – Makes 2 jars
1 can of lite coconut milk or 270mls of liquid of your choice
2 tbs of chia seeds
hand full of frozen or fresh berries of your choice
To top – nuts of your choice and shredded coconut
1. Wash and dry two small glass jar and lid.
2. Pour half of the coconut milk into each jar.
3. Add the half the chia seeds and berries in the jars.
4. Seal the jar with lids, and shake vigorously.
5. Pop the jars in the fridge overnight.
6. Top with desired toppings, and eat!!